- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pizza on the Primo Grill - Help me dissect this disaster...
Posted on 1/3/13 at 6:53 pm
Posted on 1/3/13 at 6:53 pm
So I decided to break in the pizza stone on my Primo this evening.
I bought pre-made dough from my local Publix along with part-skim mozzarella and the usual suspects.
I filled the firebox on the Primo and lit her up. I placed the stone on the grates soon thereafter. After 40 minutes or so the temp read 600 so I choked her down to about 550.
The dough is a sticky mess that is the most elastic dough I've ever got my hands on. After some struggling I placed cornmeal on the pizza peel and fashioned the pizza on the pizza peel.
I went to the Primo and "burped" it; however, this apparently wasnt enough as when I opened it I managed to burn a few arm hairs along the way. I placed corn meal on the stone and went to slide the pizza onto the stone. Problem number one was that the pizza refused to slide off of the peel. After a few tries and some coaxing the pizza finally met the stone.
I closed the lid and the temp quickly settled back to 550. Some 6 minutes later I noticed the smell of burning food. I opened the lid(again "burping" the grill but with another flare up) and removed the pizza. The upper surface was melted just as you'd want and the crust was golden brown. The bottom of the pizza on the other hand was as black as asphalt.
Completely inedible, went to Plan B.... Chinese takeout...
I know a number of you have the BGE's and other Kamados. Where did I go wrong? Would I have been better off using the reflector plates?
I'm guessing the dough may have been the problem or that I had the grill entirely too hot. Perhaps the food remnants on the grates caused the flare ups?
I bought pre-made dough from my local Publix along with part-skim mozzarella and the usual suspects.
I filled the firebox on the Primo and lit her up. I placed the stone on the grates soon thereafter. After 40 minutes or so the temp read 600 so I choked her down to about 550.
The dough is a sticky mess that is the most elastic dough I've ever got my hands on. After some struggling I placed cornmeal on the pizza peel and fashioned the pizza on the pizza peel.
I went to the Primo and "burped" it; however, this apparently wasnt enough as when I opened it I managed to burn a few arm hairs along the way. I placed corn meal on the stone and went to slide the pizza onto the stone. Problem number one was that the pizza refused to slide off of the peel. After a few tries and some coaxing the pizza finally met the stone.
I closed the lid and the temp quickly settled back to 550. Some 6 minutes later I noticed the smell of burning food. I opened the lid(again "burping" the grill but with another flare up) and removed the pizza. The upper surface was melted just as you'd want and the crust was golden brown. The bottom of the pizza on the other hand was as black as asphalt.
Completely inedible, went to Plan B.... Chinese takeout...
I know a number of you have the BGE's and other Kamados. Where did I go wrong? Would I have been better off using the reflector plates?
I'm guessing the dough may have been the problem or that I had the grill entirely too hot. Perhaps the food remnants on the grates caused the flare ups?
This post was edited on 1/3/13 at 6:59 pm
6
Posted on 1/3/13 at 7:33 pm to wiltznucs
I usually don't have the stone directly on the grill on the BGE
Posted on 1/3/13 at 8:02 pm to wiltznucs
Use the firebox divider and put the pizza stone on the side opposite the fire, then let it get up to temp, just like a wood-fired pizza oven.
Your dough was probably too moist or warm, but it still would have come out OK.
Your dough was probably too moist or warm, but it still would have come out OK.
Posted on 1/3/13 at 8:06 pm to wiltznucs
The problem is you are trying to be a Johnny's pizza.
You just can't do it.
You just can't do it.
Posted on 1/3/13 at 8:13 pm to CajunAlum Tiger Fan
quote:
Use the firebox divider and put the pizza stone on the side opposite the fire, then let it get up to temp, just like a wood-fired pizza oven.
Your dough was probably too moist or warm, but it still would have come out OK.
I've used the divider exclusively since getting the Primo except in this case. In the few times I've used the divider I've never been able to reach the 500 mark. All in the learning curve I suppose...
Posted on 1/3/13 at 8:15 pm to CajunAlum Tiger Fan
quote:
Use the firebox divider and put the pizza stone on the side opposite the fire, then let it get up to temp, just like a wood-fired pizza oven.
Your dough was probably too moist or warm, but it still would have come out OK.
This and after you work you dough place it on parchment paper, transfer to grill for a few minutes, remove crust from grill, add toppings and put pizza back on grill by sliding it off the parchment paper. Should be great.
Posted on 1/3/13 at 8:16 pm to wiltznucs
quote:
The dough is a sticky mess
I haven't done a whole lot of pizza grilling, but I have done a lot in the oven. This is your problem. Add flour till it's not sticky.
Posted on 1/3/13 at 8:30 pm to wiltznucs
If you would have had a $55 Brinkman Electric Water Smoker you wouldn't have this problem.
You would have gone somewhere or picked up the phone and ordered a damn pizza, like we're supposed to do...
You would have gone somewhere or picked up the phone and ordered a damn pizza, like we're supposed to do...
Posted on 1/3/13 at 8:37 pm to Ole Geauxt
Order Johnny's and faget bout it
Posted on 1/3/13 at 8:50 pm to RunningBlake
quote:i have been since the 60's, but i dont think they have em in florida,, hence, his location..
Order Johnny's
Posted on 1/3/13 at 9:04 pm to wiltznucs
quote:
I've used the divider exclusively since getting the Primo except in this case. In the few times I've used the divider I've never been able to reach the 500 mark. All in the learning curve I suppose...
Did you have the bottom vent wide open and the top vent completely open by pivoting the whole cast iron piece away from the hole? (It took me a few times to realize this was possible) This really increases airflow and even with the divider, it should get up to temp.
Posted on 1/3/13 at 9:06 pm to CajunAlum Tiger Fan
Bottom vent wide open, the top pushed to the side but only open about 85% I'd guess. Can you swing the top damper away from the chimney hole entirely? I may need to play with the damper...
Posted on 1/3/13 at 9:33 pm to RunningBlake
quote:
Order Johnny's and faget bout it
Or, buy DiGiorno frozen and bake it. Pretty much the same thing. And a lot less effort. Thank me later.
Posted on 1/3/13 at 9:51 pm to wiltznucs
quote:
Can you swing the top damper away from the chimney hole entirely?
Yes, that's what I was trying to say.
Posted on 1/3/13 at 10:41 pm to CajunAlum Tiger Fan
When cooking pizzas on my egg, the plate setter goes on first, legs down. I then use the feet that come with the green eggs as spacers and put my pizza stone on top of them. That way, my stone is shielded from the fire and it isn't sitting directly on the hot ceramics. Hope this helps. I'm not familiar with how you set the primo up for indirect heat.
Posted on 1/4/13 at 5:19 am to Mr Mom
Yep, have to have the heat deflector in place first. I know BGE and KJ sell deflectors, so I'm sure Primo has one. Try that next time. Hope it helps
Posted on 1/4/13 at 5:57 am to ssand
quote:
Or, buy DiGiorno frozen and bake it. Pretty much the same thing. And a lot less effort. Thank me later.
Posted on 1/4/13 at 7:02 am to fleaux
First of all, I never cook a pizza at 550* or higher. I use the divider and go indirect at around 450*. I typically use pilsbury pizza dough or make my own. As for vent settings, I never have the bottom vent wide open except to get to my desired temp. I typically have it opened around a half an inch to an inch. I use the top vent to really control the temp. To hold it around 450* the top is opened maybe an inch or so.
Posted on 1/4/13 at 8:21 am to wiltznucs
sounds like the stone got too hot, obviously. when i make pizza on my Egg i put the platesetter in with the standard grill on top then i put the grill extender on the standard grill and place the stone on top of that. gets the stone higher up in the dome and the pizza stone isnt 6 inches from the fire. i've never burnt one
Posted on 1/4/13 at 8:32 am to Janky
I have a BGE and I use Whole Foods dough and set the temp around 600.
Platesetter legs down. My own pizza stone on top of the platesetter.
I cut the Whole Foods dough in half to make smaller pizzas...different toppings on the pizzas. Then roll out thin and set on some parchment paper...this makes it easier to transfer the dough.
Top with simple items like marinara, cheese and basil. Then toss on the stone for a minute or two. Then I pull the paper out from under...by this time the dough is already pretty firm and this is easy. Then a couple more minutes and it's done. Maybe 5 minutes tops on the grill and often less. I just eyeball it to get where I want it based on experience.
That 5 minutes or less is enough time to bubble the marinara so that it blends with the cheese like the New York style, cook the dough without burning it and even cook mushrooms.
I usually buy two balls of dough, so I get 4 pizzas. The first time I ever tried this I burned 2 really bad, 1 undercooked and 1 pretty good. Practice makes perfect.
Platesetter legs down. My own pizza stone on top of the platesetter.
I cut the Whole Foods dough in half to make smaller pizzas...different toppings on the pizzas. Then roll out thin and set on some parchment paper...this makes it easier to transfer the dough.
Top with simple items like marinara, cheese and basil. Then toss on the stone for a minute or two. Then I pull the paper out from under...by this time the dough is already pretty firm and this is easy. Then a couple more minutes and it's done. Maybe 5 minutes tops on the grill and often less. I just eyeball it to get where I want it based on experience.
That 5 minutes or less is enough time to bubble the marinara so that it blends with the cheese like the New York style, cook the dough without burning it and even cook mushrooms.
I usually buy two balls of dough, so I get 4 pizzas. The first time I ever tried this I burned 2 really bad, 1 undercooked and 1 pretty good. Practice makes perfect.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News